5 Ways to Cook and Bake with Bourbon for the Kentucky Derby

“Total chaos, no way to see the race, not even the track…nobody cares. Big lines at the outdoor betting windows, then stand back to watch winning numbers flash on the big board, like a giant bingo game.

The above excerpt, from Thompson’s 1970 article, “The Kentucky Derby is Decadent and Depraved,” was considered the first appearance of Gonzo journalism in the author’s life, and it is certainly not about a two minute-long horse race. It tells the story of a celebration, or as Thompson puts it, the “vicious, drunken nightmare,” of the Kentucky Derby. (Download the full article.)

The event has spawned many traditions: grand hats, Derby Pie, and Burgoo stew. But one thing alone is responsible for the crowd that Thompson witnesses and the lore of the Derby experience: bourbon.

In the past, we’ve shared the recipe for The Quintessential Mint Julep. Tomorrow we’ll share a few twists and updates on that recipe. In the meantime, put Kentucky’s biggest export on double duty for Derby Day (this Saturday!) in one of these recipes.

Add a kick to this Southern classic. The pie can be made 8 hours ahead and rewarmed before serving.

Cook: Pork Chops and Sugar Snap Peas with Mint Julep GlazeStart off the celebration of The Run for the Roses with a savory main inspired by the Derby’s quintessential Mint Julep. Succulent rib chops are sauteed and glazed with a bourbon, brown sugar and mint reduction and served with crisp, sweet whole pods which are now in season.

Bake: Brown Sugar and Bourbon RibsFire up the grill for these finger-lickin’ pork ribs. They are marinated in a tangy wet rub of brown sugar, bourbon, apple cider, and Dijon mustard, then they are roasted and grilled.